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November 19, 2010

Pecan Panko Crusted Chicken

Pecan Panko Crusted Chicken

4 boneless skinless chicken breasts, pounded thin

1/2 cup Panko breadcrumbs

1/2 cup crushed pecans

1/2 tsp Cajun seasoning

1/2 tsp chili powder

1 egg

3/4 cup flour

margarine

Heat a large pan over medium high heat. Meanwhile, combine Panko, crushed pecans, Cajun seasoning, and chili powder in one bowl; in another bowl place well beaten egg. In a third bowl, place flour. Dip chicken breast in flour, then egg, then breadcrumb mixture. Set aside. Repeat with remaining chicken breasts.

Cook chicken breasts in margarine for 6 minutes on each side, until chicken is cooked through and juices run clear.